casual cooking and living

Tag Archives: nutmeg

I’m sure most people will say who needs another chocolate chip cookie recipe, but when the source of that recipe is Dorie Greenspan, the ultimate baker of cookies, well one most stop , bake, taste and enjoy. This recipe is a slightly more adult version of the classic cookie adding spices you might not think of adding to the cookie- ground coriander and nutmeg. Before dismissing this, please reconsider…. these spices enhance the flavor, but the flavor is indeed subtle and delicious. I like the idea of adding some spice to chocolate chip cookies and plan to experiment myself with cinnamon and chinese-five spice powder. These cookies have a nice chewy texture, more so than a classic chocolate chip. This is definitely a great alternative and also seems to appeal to those who may not normally like a chocolate chip cookie. I highly recommend Dorie’s cookbook, “Dorie’s Cookies” published in 2016. It’s a great cookie bible from one of the greatest baker of our time. I use this book over and over again. I especially enjoy how Dorie suggests variations and changes to her recipes to try for fun. If you can’t have fun baking and eating cookies, well when can you have fun?

Directions

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.

Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.Repeat with the remainder of the dough, cooling the baking sheets between batches.

Repeat with the remaining dough, being certain to use cool baking sheets.

No Thanksgiving meal would be complete without a side of potatoes and this sweet potato dish is a perfect side. Creamy sweet potatoes are enriched with creme fraiche, touched with sweet cinnamon and then topped with clouds of marshmallow meringue made with marshmallow creme that is toasted last minute and served. Thanksgiving perfection!

From by the bay, wishing you toasted marshmallow meringue food memories!

Autumn by the bay, the leaves are turning colors and there is a gently rain of large maple leaves softly floating down to the ground. As Halloween approaches and pumpkins are everywhere it is time to start baking and cooking with pumpkin. This year I wanted to make pumpkin scones. I looked at many recipes, before I decided on the recipe below. Let me just start with that this scone is perhaps one of the best if not the best scone I have ever tasted. Yes, I absolutely mean that! The scones are light and airy not too sweet and a subtle taste of tart from using fresh cranberries over sweet dried cranberries. I loved the technique of grating the cold butter into the dry ingredients and plan to experiment more with this technique since the results were so wonderful. This recipe is really easily , just a few extra steps but the results are worth it. Save some time in the morning, by measuring all your dry ingredients in advance and leave in a zip lock bag until you are ready to bake.

Preparation
Cinnamon Butter
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
Do Ahead: Cinnamon butter can be made 4 days ahead. Cover and chill.
Scones
Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.